In Celebration of our Third Anniversary on February 5 and Valentines Day, I wanted to create something special; Heart shaped Chocolate Chip Scones with freeze dried raspberries.
Ever since one of my students told me about making Strawberry White Chocolate Chip Cookies with Freeze dried strawberries from Trader Joe’s I have been wanting to do something with them too.
Wouldn’t you know it, Trader Joe’s was out of freeze dried strawberries when I went but they did have the freeze dried raspberries which I think have worked out even better.
The raspberries are incredibly light since all the moisture is removed. The flavor is very concentrated, but they tend to crumble easily so add them last and don’t over mix. If you’re not near a Trader Joe’s, Amazon sells freeze dried raspberries online.
Enjoy!
Avec Amour, Victoria & Alexander
Dried Raspberry Chocolate Chip Scones
Yield – 20 Scones
6 oz Unsalted Butter, 1 1/2 Sticks, cold cubed
1/2 Cup Sugar
3 3/4 Cups All Purpose Flour
2 Tablespoons Baking Powder
1 teaspoon Salt
2 Eggs, large
1 Cup Whole Milk
1 teaspoon Vanilla Extract
3/4 Cup Semi Sweet Chocolate Chips
1/2 Cup Freeze Dried Raspberries
2 Tablespoons Turbinado Sugar, optional
1. Cut butter into 1/4” cubes, then freeze. (Your butter must be very cold to work with. You are going to cut the butter into the flour.)
2. Preheat oven to 325 degrees. Sift flour, baking powder and salt. In a small bowl whisk together eggs, vanilla and milk.
In a large bowl stir together flour and sugar, add frozen butter and using either 2 forks, a pie hook or paddle attachment in a stand mixer “cut” the butter in the flour until the mixture resembles sand.
3. Stir in egg mixture and before completely combined add chocolate chips, stir until dough forms, add raspberries and stir to evenly distribute,
turn out onto a lightly floured surface or onto a piece of parchment paper and pat down into a large rectangle a 1/2” thick
using heart shaped cookie cutter cut out Scones,
Place cookie cutter as closely as possible to previous cut to cut out remaining dough,
with scraps push into cutter to shape
or if you don’t have a heart shaped cutter just scoop with an ice cream scoop and place on a silpat or parchment covered baking sheet, sprinkle top of scone lightly with turbinado sugar if desired, bake for 17 – 19 minutes until golden brown on bottom,
let cool, serve warm with butter.
Ingredients
- 6 oz Unsalted Butter, 1 1/2 Sticks, cold cubed
- 1/2 Cup Sugar
- 3 3/4 Cups All Purpose Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 2 Eggs, large
- 1 Cup Whole Milk
- 1 teaspoon Vanilla Extract
- 3/4 Cup Semi Sweet Chocolate Chips
- 1/2 Cup Freeze Dried Raspberries
- 2 Tablespoons Turbinado Sugar, optional
Instructions
- Cut butter into 1/4” cubes, then freeze. (Your butter must be very cold to work with. You are going to cut the butter into the flour.)
- Pre-heat oven to 325 degrees. Sift flour, baking powder and salt. In a small bowl whisk together eggs, vanilla and milk. In a large bowl stir together flour and sugar, add frozen butter and using either 2 forks, a pie hook or paddle attachment in a stand mixer “cut” the butter in the flour until the mixture resembles sand.
- Stir in egg mixture and before completely combined add chocolate chips, stir until dough forms, add raspberries and stir to evenly distribute, turn out onto a lightly floured surface or onto a piece of parchment paper and pat down into a large rectangle a 1/2” thick using heart shaped cookie cutter cut out Scones, Place cookie cutter as closely as possible to previous cut to cut out remaining dough, with scraps push into cutter to shape or if you don’t have a heart shaped cutter just scoop with an ice cream scoop and place on a silpat or parchment covered baking sheet, sprinkle top of scone lightly with turbinado sugar if desired, bake for 17 - 19 minutes until golden brown on bottom, let cool, serve warm with butter.
